木糖醇南瓜发酵酸奶的研制  

PREPARATION OF XYLITOL ALCOHOL PUMPKINS FERMENTED YOGHURT

作　　者：马勇[1,2] 慕永利[3] 赵征[1] 

机构地区：[1]天津科技大学 [2]河南质量工程职业学院,河南平顶山467001 [3]平顶山工业职业技术学院

出　　处：《食品研究与开发》2008年第9期84-87,共4页Food Research and Development

摘　　要：以南瓜和鲜牛乳为主要原料,以木糖醇为甜味剂,以保加利亚乳杆菌和嗜热链球菌作为生产发酵剂,生产出具有南瓜香味的并具有营养和保健功能的木糖醇南瓜发酵酸奶。通过实验表明:木糖醇南瓜发酵酸奶中南瓜汁用量为10%～15%,木糖醇的加入量为0.45g/100mL。Pumpkins and fresh milk taken as the main materials,xylitol alcohol as the edulcorantor ,bulgarian bacillus lactis and streptococcus thermophilus as the leaven ,we produce a kind of xylitol alcohol and pumpkin fermented yoghurt with the function of health care. Through experiments ,we find that the dosage of pumpkin juice in the xylitol alcohol pumpkins fermented yogurt is 10 %-15 % and the dosage of xylitol is 0.45 g/100 mL.

关 键 词：南瓜 木糖醇 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS275.5[轻工技术与工程—食品科学与工程]